Just last night, cooked 4. Full chimney, 22" grill, direct and what I do is turn mine every 10 minutes. That way it cooks through faster without burning the outside, tri tips can be thick. I pull when thickest part is 140 or so, at that point you will now have a piece of meat with a variety of doness, personally, I like the more cooked ends of a tri tip...but you really can't mess up a tri tip IMO. Enjoy.